Sour Soup


  • 1 cup of lentils
  • Half a cup of wheat
  • Half cup of chickpeas
  • Hot water
  • 500 g purslane or spinach
  • 1 tablespoon of sumac
  • 3 cloves of garlic
  • Salt
  • Butter
  • Red powdered pepper
  • Mint


Wash and boil the lentils, wheat and chickpeas with plenty of water. Wash and drain the purslane and spinach. Put the legumes in the pot, add enough hot water to cover them, cook for a while and add the purslane or spinach chopped into large pieces. When the vegetable is lightly cooked, add the minced garlic, sumac paste and salt. Melt the butter in the pan and add the red pepper and mint. Add the spiced butter and serve.

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